28 Jul 2022
Use the Mimetic Incorporation at room temperature. Roast the PatisFrance Amandes Rapees almond powder and let it cool down before use. Mix all ingredients together in a mixing bowl with a paddle attachment to make a dough. Roll it down to 2.5 mm and cool down. Cut a long finger to fit under the mousse. Cut and move the dough on a Silpain when it is still cold. Bake in a deck oven at 170 °C for ± 14 min. in an open damper.
Whip all ingredients together in a mixing bowl with a whisk for 5 min. at high speed. Spread on a Silpat. Recipe for one and half tray of 60 x 40 cm. Bake in a deck oven at 180 °C for ± 14 min. in a closed damper
Pipe 40 g of Topfil Smooth Strawberry 70% in the finger mold that will be used to mold the mousse and put it in the freezer. When frozen, unmold and cut in half. One insert is 20 g.
Pre-soak the gelatin and water (40 g) for at least 15 min. Mix the rest of the water (250 g), Classic Vanilla and Cremyvit SR in a mixing bowl with a whisk for 5 min. at high speed. Mix the melted gelatin mass and Cremyvit SR together. Check and adjust the temperature if needed at 28 - 30 °C. Fold the lightly whipped Festipak.
Melt the Belcolade Blanc Selection CT 28% chocolate to 40 °C. Then add the oil and the frozen dried strawberries. Use an immersion blender to process and refine the mix. Dip the finger of mousse into the chocolate coating around 30 - 35 °C.
Whip the Festipak to a stiff peak texture.
Mix the Festipak and Classic Fraise together and whip. Pipe a dot of the pink strawberry mousse on top of the finger and pipe as well some waves of pure Festipak.
Pipe the vanilla mousse into the silicon mold and press the insert of filling in the middle. Add a biscuit and shortcrust to top off the silicon mold and put it in the freezer. When frozen, dip it into the chocolate coating. Pipe some whippable topping on top.